Pizza con Melanzana alla Griglia – Pizza with Grilled Eggplant
• 1 medium eggplant – sliced into ½ inch rounds
• ¼ C Extra Virgin Olive Oil
• 2 Tbs dried oregano
• 4 Tbs Kosher Salt
• 1 Ball of Pizza dough
• ¼ C of basic Tomato Sauce
• 3 oz Tallegio cheese – sliced thin
• 3 oz young Asiago cheese – sliced thin
• 3 oz young Pecorino cheese
• Flour for dusting
• 1 Hot Pizza oven with a baking stone
• 1 Grill set to indirect heat
Salt the eggplant slices and place in a colander to drain for about 5 to 30 minutes (this step is to give the eggplant a better texture when cooked)
Brush the tops of each round with the oil and place on the pre-heated grill, oiled side down. Brush the now top sides with oil
Grill for 8 to 10 minutes and turn over. Lightly brush the grilled tops with more oil and then sprinkle with the dried oregano. Continue cooking until the eggplant is soft and creamy, about 5 to 8 minutes more. Remove to a platter to cool.
Preheat oven with baking stone to highest temperature possible and use convection if you have it.
Shape the pizza dough into a 10 to 14 inch round.
Top the pizza with the tomato sauce. Top the sauce with the eggplant rounds and top all of it with the Taleggio and Asiago cheeses. Add a dab of tomato sauce to the top of each cheese covered eggplant round. Grate the pecorino over the whole pizza. Slide into oven and bake until golden brown and crispy crusted.